Honey and Pistachio Cakes - Recipe

Ingredients

175g butter
175g  icing sugar
50g self raising flour
100g ground almonds
100g pistachios, finely chopped
5 egg whites
75g clear honey

 Method to the Madness

Preheat the oven to 200c/gas 6/fan 180c.

Pop the butter in the microwave and blitz until melted and put to one side.

Sieve the flour and sugar into a bowl before adding the almonds and 85g of the pistachios and stir to combine.

In a separate bowl whisk the egg whites to a soft foam. Add the egg to the dry ingredients, followed by the melted butter and 2tbsp of the honey and gently fold until combined.

Divide the mixture between 12 cupcake cases (I used my new silicone ones! I'm never going back).

Bake in the over for around 15 minutes or until golden and a skewer comes out clean.

Leave to cool for 10 minutes before drizzling the remaining honey over the cakes and scattering the pistachios on top. When you finally cram them in your mouth you will find the salt and sweet go so well together and it will be hard to not eat them all.

C xxx

 

Mac n Cheese - Recipe

Ingredients

• 400g macaroni pasta
• 180ml single cream
• 100g half fat crème fraîche
• 1tsp English mustard
• 200g half fat medium cheese, grated
• 4 slices cooked ham, cut in 1cm cubes
• 1tsp olive oil
• 1 pinch black pepper
• 1 pinch salt

Method to the madness 

Fill a large saucepan with water. Add a splash of olive oil and bring to the boil. Add the dried macaroni and cook as per packet instructions. Once cooked, drain and set aside.

In a separate pan, add the single cream, English mustard and crème fraîche and slowly melt over a low heat. 

Add most of the grated cheese to the cream mixture, reserving some for later, and stir until all the cheese is fully incorporated. Add the chopped ham to the cream mixture and season with a pinch of salt and black pepper. 

Mix the cooked hot macaroni pasta with the cream and ham mixture and place in an ovenproof dish. Sprinkle some more grated cheese on top and place under a hot grill for 4–6 minutes until a golden crisp surface forms. 

Gobble it all up as quick as you can.

xxx

Sausage and Egg Pie - Recipe

Ingredients

6 eggs
800g sausages
Mixed herbs
500g puff pastry
A beaten egg
Salt and pepper

Method to the madness

Bring a pan of water to a boil and boil the eggs for 4 minutes. Plunge directly into cold water and leave. Then skin the sausages and mix with the herbs and season with salt and pepper.

 

Peel the eggs carefully - this took me forever! I don't think there is any quick way, but let me know in the comments if there is!

Divide the pastry in half and roll half of it into a rectangle that fits in a baking tray. Grease the tray with butter and lay the pastry on top. Add a layer of sausage meat, leaving a little space around the outside. Put the eggs down the middle, making a little groove with your thumb as you go for added stability.

Next build the remaining sausage meat around the eggs.

Roll out the other half of the pastry. Brush the edges of the first sheet with beaten egg and lay the other sheet of pastry over the top, pressing to stick and crimping to pimp. Now brush all over with egg and make a few slits in the top. 

Preheat the oven to 200C. Brush with a beaten egg or milk before baking for 25-30 minutes until a light brown in colour. Try not to eat in one sitting.

xxx